ARBOR TERRACE OF DECATUR

Personal cleanliness — Inspector Note: Observed food handler with hand and wrist jewelry. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS- jewelry

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface, interior of ice machine with black build up. CA: Food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC started to melt ice and stated ice machine will be washed rinse and sanitized before use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface, prep top table with 2 cell phones stored directly on it. CA: Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred. COS- Cell phones removed and PIC stated table will be washed, rinsed and sanitized.

Approved thawing methods used — Inspector Note: Observed 2 bags of frozen sausage thawing on the counter top. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS-PIC put sausage in cooler to properly thaw.

Food separated and protected — Inspector Note: Observed raw ground turkey meat stored directly next to raw beef ribs with ready to eat roast beef sandwich meat stored directly on top on the raw ribs in walk in cooler. Observed raw beef patties stored directly above ready to eat turkey sandwich meat in walk in cooler. CA: TCS food shall be stored according to its internal cooking temperature. COS- Education provided, PIC properly stored all food items.

Food stored covered — Inspector Note: Observed the food on steam table ( eggs, grits, sausage) uncovered at the time of inspection. Observed Ice in from service stored uncovered at the time of inspection. CA: All food shall be stored covered to prevent contamination. COS- Food handler covered all food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed blender stored as clean observed unclean with a wet sticky gray substance in it. Observed interior of microwave unclean with accumulation of food debris. Observed utensils stored as clean in drawer unclean with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC moved all items to 3 compartment sink to wash, rinse and sanitize.